Cream together sugars and margarine very well. Add pumpkin, egg substitute. Continue to mix well. Sift together all dry ingredients and add to creamed mixture. Drop by teaspoons full onto cookie sheets (I use parchment paper and un-greased pans) and they puff up but don't really spread. Flatten slightly and sprinkle with Sugar in the Raw on top. Bake at 350 F for 15-20 minutes until dry to the touch and toothpick comes out clean.

_________________adult son allergic to peanuts, most tree nuts, eggs and penicillin.

We're having our dinner a week early this year, so when I finished making the pie, I used the left over pumpkin for these cookies. I only had a 1/2 cup of pumpkin left from the can so made a half batch. I might need to get more pumpkin - I forgot how good they are.

Yummy!

_________________adult son allergic to peanuts, most tree nuts, eggs and penicillin.

Who is online

Users browsing this forum: No registered users and 2 guests

You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot post attachments in this forum